Category Archives: Soups and Salads

France- Lamb and Bean Stew

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lamb_bean_stew

1/2 pound dry white beans (about 1 1/4 cups)
3 medium onions, thinly sliced
3 medium carrots, cut into 1-inch pieces
1/4 cup butter or margarine
2 pounds lamb stew meat, cut into 1-inch pieces
1 clove garlic, finely chopped
1/4 cup vegetable oil
3/4 cup dry white wine
1 cup boiling water
1 teaspoon instant chicken bouillon
2 medium tomatoes, peeled and chopped
1 teaspoon dried thyme leaves
2 1/2 teaspoon salt
1/8 teaspoon pepper
1 bouquet garni

Place beans in 3-quart saucepan. Add water to 1 inch above beans. Heat to boiling; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.

Cook and stir onions and carrots in butter in Dutch oven over low heat, stirring occasionally, about 10 minutes.

Cook and stir lamb and garlic in oil in 10-inch skillet over medium heat until lamb is light brown. Remove lamb, reserving pan juices, Place lamb on onions and carrots in Dutch oven. Stir wine into reserved pan juices. Heat to boiling; boil and stir 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 1 1/2 hours. Refrigerate several hours. Skim off fat; reheat to serve. 4 TO 6 SERVINGS.

From our French cousin’s Gigot ou Epaule de Pre-Sale aux Haricots.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Hungary – Pork-Kraut Stew

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pork_kraut_stew

2 pounds pork stew meat, cut into 1-inch pieces
2 tablespoons vegetable oil
2 medium onions, chopped (about 1 cup)
1 clove garlic, finely chopped
2 cups water
1 tablespoon paprika
2 teaspoons instant chicken bouillon
1 1/2 teaspoons caraway seed
1 teaspoon salt
1/8 teaspoon pepper
1 can (27 ounces) sauerkraut, drained
Snipped parsley
1 carton (8 ounces) dairy sour cream

Cook and stir pork stew meat in oil in 10-inch skillet over medium heat until pork is brown; drain on paper towels. Cook and stir onions and garlic in same skillet until onions are tender. Stir in pork, water, paprika, instant bouillon, caraway seed, salt and pepper. Heat to boiling; reduce heat. Cover and simmer 1 hour.

Stir in sauerkraut into pork mixture. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 30 minutes. Sprinkle with parsley and serve with sour cream. 6 to 8 servings.

Hungarian Holiday Stew: Stir a mixture of 1/4 cup water and 2 tablespoons flour into pork mixture after second simmering. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in sour cream; heat just until mixture is hot. Sprinkle with parsley.

From Hungary, and in the tradition of Gulyás.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Velvet Cheese Soup

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velvet_cheese_soup

2 cups skim milk
8 ounces Cheddar cheese, grated
3 cups water
2 packets instant chicken broth and seasoning mix or 2 chicken bouillon cubes
2 packets instant beef broth and seasoning mix or 2 beef bouillon cubes
1 1/2 cups (10-ounce package) frozen chopped broccoli, thawed
1/4 cup pimentos
2 tablespoons dehydrated onion flakes
1 teaspoon imitation butter flavoring
Salt to taste
Pepper to taste

Combine milk and cheese in a saucepan. Stir over low heat until cheese begins to melt. Add water and broth mixes. Stir until cheese is completely melted. Add remaining ingredients. Cook over low heat, 5 minutes longer, stirring frequently, until broccoli is tender. Divide evenly. Makes 4 luncheon servings.

Copyright © Weight Watchers International Inc. 1974 All rights reserved. Printed in U.S.A.

Halloween Pumpkin Punch & Goo-Ga-Loo

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pumpkin_punch

Goo-Ga-Loo

This is an early American recipe calling for catfish, the pride of the Mississippi River; sole or flounder may be substituted when catfish is not available.*

Whether children will be present at the Halloween Party or not, be sure to have trick-or-treat goodies on hand; the assorted goblins and gremlins and witches and ghosts who call on you during the evening ensure the success of the party.

3 pounds catfish*
4 tablespoons lemon juice
1/4 cup cooking oil
1 1/2 cups chopped onion
1 cup celery
6 cloves garlic, minced
1 can (24-oz size) whole, canned tomatoes
2 cups mashed potatoes
4 bay leaves
1 teaspoon thyme
1 teaspoon cayenne
1 1/2 teaspoons salt
1/2 cup (1 stick) butter
2 tablespoons Worcestershire sauce

Skin and fillet fish, taking care to remove all bones. Sprinkle with lemon juice and set aside. Heat oil in heavy skillet or Dutch oven; sauté onions, celery, and garlic until tender.

Add tomatoes, mashed potatoes, bay leaves, thyme, salt, butter, and Worcestershire sauce. Bring to boil. Add fish and stir gently; cook over low heat 25-45 minutes, stirring occasionally. Remove bay leaves. Serve in soup bowls with garlic bread and tossed green salad.

Yield 4-5 servings.
* In some areas in the U.S. catfish may be purchased canned (like tuna or salmon), and represents a considerable saving. Use 3 cans (12-oz size) canned catfish instead of 3 pounds fresh fillet.

Copyright ©1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Spinach-Bacon Flambé/Krisps

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spinach_bacon_flambe

6 slices bacon, cut into 1/2-inch pieces
2 tablespoons honey
2 tablespoons red wine vinegar
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt
10 ounces spinach, torn into bite-sized pieces
5 ounces mushrooms, sliced
1 lemon, cut in half
1/4 cup brandy

Fry bacon in skillet until crisp. Remove from skillet; drain on paper towel. Drain skillet, reserving 2 tablespoons bacon fat. Heat reserved bacon fat, honey, vinegar, Worcestershire sauce and salt just to boiling. Pour mixture on spinach and mushrooms; toss. Squeeze lemon over salad.

Heat bacon pieces and brandy in small skillet or saucepan just until warm. Ignite and pour on salad. Toss gently; serve immediately. 6 servings.

Krisps

Heat oven to 400°. Spread 6 slices rye bread with soft butter or margarine. Sprinkle with grated Parmesan cheese and sesame seed. Bake on ungreased baking sheet 10 minutes. Cut each slice in half. 6 servings.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Frozen Fruitcake Salad

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frozen_fruitcake_salad

1 cup dairy sour cream
1/2 of a 4 1/2-ounce container frozen whipped dessert topping, thawed
1/2 cup sugar
2 tablespoons lemon juice
1 teaspoon vanilla
1 15 1/2-ounce can crushed pineapple, drained
2 medium bananas, chopped
1/2 cup red candied cherries, sliced
1/2 cup green candied cherries, sliced
1/2 cup chopped walnuts

In mixing bowl blend together sour cream, dessert topping, sugar, lemon juice, and vanilla. Fold in fruit and nuts. Turn into 4 1/2-cup ring mold. Cover; freeze several hours or overnight. Unmold onto lettuce-lined plate. Garnish with additional candied cherries, if desired. Let stand 10 minutes before serving. Makes 8 servings.

Frozen Lemon Salad

1 8-ounce package cream chase, softened
1/4 cup mayonnaise or salad dressing
1 pint lemon sherbet
1 11-ounce can mandarin orange sections, drained an cut up
1 8-ounce can peach slices, drained and chopped
1/4 cup slivered almonds, toasted

In large bowl beat together cream cheese and mayonnaise till smooth. Stir sherbet to soften; quickly stir into cream cheese mixture. Stir in oranges, peaches, and nuts. Turn mixture into an 8 x 8 x 2-inch dish. Cover and freeze till firm. To serve, let stand at room temperature for 10 to 15 minutes. Cut into squares. Serve on lettuce-lined salad plates. Makes 9-12 servings.

©Meredith Corporate, MCMLXXX, All Rights Reserved. Printed in U.S.A.

Potato Salad Log

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potato_salad_log

1 quart mashed potatoes
Salt and Pepper
1 teaspoon prepared mustard
1/3 cup mayonnaise
3-ounce package cream cheese
1/4 cup sour cream
4 hard-cooked eggs, chopped
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
2 tablespoons finely chopped green pepper
2 tablespoons sliced stuffed olives
2 tablespoons chopped parsley
1 tablespoon sweet pickle relish
1 teaspoon salt
1/2 teaspoon pepper

Prepare mashed potatoes. Season with salt, pepper and prepared mustard. On a damp cloth, or aluminum foil, roll out to 1/2-inch thickness in a rectangular shape. Blend together mayonnaise, cream cheese and sour cream; add remaining ingredients. Spread over mashed potatoes and roll up like a jelly roll. Refrigerate for at least 1 hour; cut in 1-inch slices and serve.

Serves 8
Preparation time: 40 min.
Approximate calories per servings: 260

SUGGESTED MENU
Marinated Tomato Salad
Cold Turkey Loaf
Potato Salad Log
Pineapple Chiffon Pie

From the Kitchens of Dorothy Taylor

© 1973 Curtin Pulications, Inc., New York, N.Y. Printed in U.S.A.

Pineapple Fruit Whip

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pineapple_fruit_whip

1 can (20 ounces) pineapple tidbits, drained (reserved syrup)
2 tablespoons cornstarch
1/2 teaspoon ground ginger
1 envelope (1 1/4 ounces) low-calorie whipped topping mix
1/2 cup cut-up dates
1/2 cup flaked coconut
1 medium apple, cut into 1/2-inch pieces
2 medium bananas, cut diagonally into 1/4 inch slices
Leaf lettuce

Heat 3/4 cup of the reserved pineapple syrup, the cornstarch and ginger to boiling in 1-quart saucepan, stirring constantly. Boil and stir 1 minute. cool.

Prepare topping mix as directed on package except – omit vanilla. Fold pineapple syrup mixture into topping. Fold in pineapple, dates and coconut. Cover and refrigerate 1 hour.

Reserve 6 apple pieces, arrange remaining apple pieces and banana slices on lettuce. Top with pineapple mixture; garnish with reserved apple pieces. 6 servings.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Billi-B Chowder

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billi_b_chowder

4 ounces sliced onion
2 garlic cloves, minced
1/4 cup soy sauce
3 cups clam juice
1 cup parsley sprigs
1/2 cup water
2 packets onion broth mix or 2 onion bouillon cubes
2 packets instant chicken broth and seasoning mix or 2 chicken bouillon cubes
1 small bay leaf
1/2 teaspoon thyme
1 1/2 pounds cooked shelled mussels
1/2 cup evaporated skimmed milk
1 tablespoon sherry extract
2 teaspoons imitation butter flavoring

In a non-stick skillet, cook onions and garlic in soy sauce for 5 minutes, or until onion is tender but still crisp. Transfer to large saucepan. Add clam juice, parsley sprigs, water, broth mixes, bay leaf, and thyme. Cover, and cook over low heat for 10 minutes. Add mussels, milk, sherry extract, and imitation butter flavoring; heat thoroughly. Divide evenly. Makes 4 dinner servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Hearty Green Soup

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hearty_green_soup

2 cans (10 3/4 oz size) condensed chicken broth, undiluted
1 pkg (10 oz) frozen leaf or chopped spinach
1/4 lb sliced boiled ham, coarsely cut
1/4 cup instant mashed potato
1/4 lb thinly sliced peperoni

1. In medium saucepan, combine chicken broth, 1 cup water, spinach, and ham. Bring to boiling; reduce heat and simmer, 5 minutes, stirring to separate spinach.

2. Stir in instant potato. Add peperoni. Simmer 2 minutes longer, or until slightly thickened. Nice served with chunks of warm bread and butter. Makes 6 servings.

Stockpot-Vegetable Soup

2 cans (10 3/4 oz size) condensed vegetable and beef stockpot soup
1/2 cup julienne carrot strips *
1/2 cup julienne celery strips *
1/2 cup fresh or frozen peas

1. In medium saucepan, combine undiluted soup with 2 2/3 cups water. Heat to boiling.

2. Add vegetables. Cook, uncovered, 10 minutes, or until vegetables are tender.

3. LAdle into bowls. Makes 4 to 6 servings.

Note: If you wish, use 2/3 cup red win in place of 2/3 cup of the water.
*One inch, thin as matchsticks.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.